Caramel Peach Tart Recipe
salted caramel, chantilly cream
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Ingredients
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Tart Crust
Caramel Sauce
Peach Filling
Chantilly Cream
Method
Tart Crust
- 1
Prepare the Tart Crust
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Bake the Crust
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 20 minutes, remove weights and parchment, and bake for another 10 minutes until golden.
Caramel Sauce
- 4
Make the Caramel Sauce
In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns amber in color. Remove from heat and carefully whisk in butter until melted, then slowly add heavy cream. Stir in sea salt, then let cool slightly.
Peach Filling
- 5
Prepare the Peach Filling
In a bowl, combine sliced peaches with granulated sugar and lemon juice. Toss to coat and let sit for 10 minutes to release juices.
Chantilly Cream
- 6
Whip the Chantilly Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
Assembly
- 7
Assemble the Tart
Spread a layer of the caramel sauce over the baked tart crust. Arrange the sliced peaches on top, then drizzle with more caramel sauce. Serve with a dollop of chantilly cream.
